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Hummingbird cake is a classic recipe! People take one bite and immediately ask for the recipe. It’s soft, sweet, packed with banana and pineapple, and topped with a cream cheese frosting that is to die for!
Why This Classic Never Goes Out of Style
- It’s crazy moist. The banana and pineapple keep it soft and never dry, even the next day.
- It looks impressive without being hard. A few steps, but totally doable and worth it.
- The frosting is everything. Creamy, a little tangy, and the reason everyone goes back for another slice.
How to Make Hummingbird Cake
The recipe for Hummingbird Cake originated in Jamaica and has been a favorite in America since the 1970s. This cake is tender and moist thanks to the banana, crushed pineapple, and juices. You’re going to love it!
Cake
- Prep & Combine Dry Ingredients: Preheat the oven to 350°F, then grease and line two 9-inch round baking pans with parchment paper and set aside. In a medium bowl, combine all-purpose flour, baking soda, cinnamon, and salt. Whisk to combine and set aside.
- Whisk Wet Ingredients: In a large bowl, combine granulated sugar, eggs, and vegetable oil and whisk until combined. Mix in mashed ripe bananas, crushed pineapple, and vanilla extract. Stir until well combined.
- Combine: Add the flour mixture and chopped pecans to the banana mixture, stirring until the batter just comes together.
- Bake: Divide the cake batter between the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the hummingbird cakes from the pan and continue cooling on a wire racks until completely at room temperature.
Cream Cheese Frosting
- Beat: Add cream cheese and butter to a large mixing bowl. Beat together with a stand mixer or hand mixer until smooth and creamy. Mix in vanilla extract and salt.
- Continue Mixing: Gradually add in powdered sugar while mixing. Continue until the frosting has a smooth, spreadable consistency.
- Assemble: Place one of the cooled cakes on a cake stand or serving plate, and top with a thick layer of frosting. Smooth to make an even layer.
- Layer: Gently place the other cake layer upside down on the top. Cover the cake with the remaining frosting. Garnish hummingbird cake with chopped pecans, if desired.
Alternative Baking Options
- Cupcakes: Spoon batter into the cupcake liners, 2/3 full, and bake for 16-18 minutes.
- Sheet Cake: Bake in a 9 x 13-inch pan for 40-45 minutes.
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Cake
- ▢ 3 cups all-purpose flour
- ▢ 1 teaspoon baking soda
- ▢ 1 teaspoon ground cinnamon
- ▢ ½ teaspoon fine salt
- ▢ 2 cups granulated sugar
- ▢ 3 large eggs
- ▢ 1 ¼ cups vegetable oil
- ▢ 1 ½ cups mashed banana about 3 large bananas
- ▢ 1 (8-ounce) can crushed pineapple undrained
- ▢ 2 teaspoons vanilla extract
- ▢ 1 cup toasted chopped pecans
Cream Cheese Frosting
- ▢ 2 (8-ounce) packages cream cheese room temperature
- ▢ ½ cup unsalted butter room temperature
- ▢ 6 cups powdered sugar
- ▢ 2 teaspoons vanilla extract
- ▢ ¼ teaspoon fine salt
- ▢ chopped pecans for garnish optional
Cake
Preheat the oven to 350 degrees Fahrenheit. Grease and line two 9-inch round baking pans with parchment paper and set aside.
In a medium bowl, combine 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon fine salt. Whisk to combine and set aside.
In a large bowl, combine 2 cups granulated sugar, 3 large eggs, and 1 ¼ cups vegetable oil and whisk until combined. Mix in 1 ½ cups mashed banana, 1 (8-ounce) can crushed pineapple, and 2 teaspoons vanilla extract. Stir until well combined.
Add the flour mixture and 1 cup toasted chopped pecans to the banana mixture, stirring until the batter just comes together.
Divide the batter between the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes or until baked through, and a toothpick inserted in the center comes out clean.
Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the cakes from the pan and continue to cool on a wire rack until cooled completely to room temperature.
Cream Cheese Frosting
Add 2 (8-ounce) packages cream cheese and ½ cup unsalted butter to a large mixing bowl. Beat together using a stand mixer or with a hand mixer until smooth and creamy. Mix in 2 teaspoons vanilla extract and the ¼ teaspoon fine salt.
Gradually add in 6 cups powdered sugar while mixing. Continue until the frosting has a smooth, spreadable consistency.
Assemble the cake by placing one of the cakes on the plate, and top with a thick layer of frosting. Smooth to make an even layer. Gently place the other cake layer upside down on the top. Cover the cake with the remaining frosting. Garnish with chopped pecans for garnish , if desired.
Leftover and Make Ahead Instructions
- Fridge- Store in an airtight container in the fridge for up to 3 days.
- Freezer- Wrap unfrosted cake layers in plastic wrap and store in the freezer for up to 3 months.
- Make Ahead- Assemble and frost the cake up to 24 hours in advance and store in the fridge until ready to serve.
Calories: 728kcalCarbohydrates: 107gProtein: 5gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 57mgSodium: 222mgPotassium: 165mgFiber: 2gSugar: 82gVitamin A: 283IUVitamin C: 2mgCalcium: 21mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Classic Cakes
For more flavorful cakes, you can also check out my Pineapple Cake, Carrot Cake, and this Banana Cake with Cream Cheese Frosting.
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
English (US) · 